蛹虫草菌丝体发酵培养过程中氨基酸添加技术研究

Amino Acid Addition Technology during Mycelium Fermentation of Cordyceps militaris

组氨酸、精氨酸、赖氨酸是对蛹虫草生长影响较大的3种碱性氨基酸,本实验研究在蛹虫草液体发酵过程中添加上述氨基酸的不同条件对蛹虫草菌丝体生物量和其中主要抗癌功能成分虫草素的影响。首先进行添加氨基酸种类、氨基酸的添加量、初始pH值、培养温度对蛹虫草菌丝体生物量和虫草素含量的单因素试验,在此基础上进行四因素三水平的正交试验。结果表明:对蛹虫草菌丝体生物量影响从大到小的顺序依次是:氨基酸种类>培养温度>初始pH值>氨基酸添加量。增加蛹虫草菌丝体生物量的最佳培养条件为:添加氨基酸种类为精氨酸,培养温度为26℃,培养初始pH值为6,100mLPDA发酵培养液添加精氨酸0.3g。对蛹虫草菌丝体中虫草素含量影响从大到小的顺序依次是:氨基酸种类>初始pH值>培养温度>氨基酸添加量。增加菌丝体中虫草素含量的最佳培养条件是添加氨基酸种类为精氨酸,培养温度为24℃,100mLPDA发酵培养液添加0.3g,培养的初始pH值为6。

Histidine, arginine and lysine are alkaline amino acids that have an important effect on the growth of Cordyceps militaris. In this study, the effects of amino acid addition under various conditions on the growth of mycelium and the production of cordycepin as an anti-cancer functional ingredient during the fermentation process was investigated. Single factor experiments confirmed that the order of factors to affect the growth of mycelium during fermentation process from strong to weak was amino acid type, fermentation temperature, initial pH and amino acid amount. The optimal fermentation conditions for the growth of mycelium were explored by orthogonal experiments to be lysine as the selected amino acid, fermentation temperature of 26℃, initial pH of 6 and lysine amount of 0.3 g in 100 mL of medium. Similarly, single factor experiments confirmed that the order of factors to affect the production of cordycepin during fermentation process from strong to weak was amino acid type, initial pH, fermentation temperature and amino acid amount. The optimal fermentation conditions for the production of cordycepin were achieved by orthogonal experiments to be arginine as the selected amino acid, initial pH of 6, fermentation temperature of 24 ℃ and arginine amount of 0.3 g in 100 mL of medium.